1

1

Cut zucchini into large chunks. Seed and cut pepper into large chunks.

2

Cut zucchini into large chunks. Seed and cut pepper into large chunks.

2

Cut zucchini into large chunks. Seed and cut pepper into large chunks.

3

Drain and rinse chickpeas

3

Drain and rinse chickpeas

3

Drain and rinse chickpeas

4

For quick prep, shred zucchini, bell pepper, and chickpeas with the smallest opening of your food processor. You can also dice the veggies and chickpeas or chop with a food chopper.

4

For quick prep, shred zucchini, bell pepper, and chickpeas with the smallest opening of your food processor. You can also dice the veggies and chickpeas or chop with a food chopper.

4

For quick prep, shred zucchini, bell pepper, and chickpeas with the smallest opening of your food processor. You can also dice the veggies and chickpeas or chop with a food chopper.

5

Again, shred or chop your veggies and chickpeas into small pieces.

5

Again, shred or chop your veggies and chickpeas into small pieces.

5

Again, shred or chop your veggies and chickpeas into small pieces.

6

Combine shredded veggie chickpea mixture in a wide pan. Cover and cook over medium heat, just 5-7 minutes, until chickpeas are soft.

6

Combine shredded veggie chickpea mixture in a wide pan. Cover and cook over medium heat, just 5-7 minutes, until chickpeas are soft.

6

Combine shredded veggie chickpea mixture in a wide pan. Cover and cook over medium heat, just 5-7 minutes, until chickpeas are soft.

7

When mixture starts to brown and stick to the pan, you're ready.

7

When mixture starts to brown and stick to the pan, you're ready.

7

When mixture starts to brown and stick to the pan, you're ready.

8

Add the brown rice flour and cook just 1 minute, until you don't see any more white.

8

Add the brown rice flour and cook just 1 minute, until you don't see any more white.

8

Add the brown rice flour and cook just 1 minute, until you don't see any more white.

9

Remove veggie mix from the pan and transfer to a mixing bowl. Add the peas, basil, chives, and salt. Stir well to combine. Taste to adjust seasoning.

9

Remove veggie mix from the pan and transfer to a mixing bowl. Add the peas, basil, chives, and salt. Stir well to combine. Taste to adjust seasoning.

9

Remove veggie mix from the pan and transfer to a mixing bowl. Add the peas, basil, chives, and salt. Stir well to combine. Taste to adjust seasoning.

10

Scoop mixture out into burger shapes: 1/2 cup for full-sized burgers, 1/4-cup for sliders. Place about 1/2 inch apart on a pan lined with a nonstick baking pad or parchment paper. Bake at 350F for 30-40 minutes.

10

Scoop mixture out into burger shapes: 1/2 cup for full-sized burgers, 1/4-cup for sliders. Place about 1/2 inch apart on a pan lined with a nonstick baking pad or parchment paper. Bake at 350F for 30-40 minutes.

10

Scoop mixture out into burger shapes: 1/2 cup for full-sized burgers, 1/4-cup for sliders. Place about 1/2 inch apart on a pan lined with a nonstick baking pad or parchment paper. Bake at 350F for 30-40 minutes.

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Garden veggie burgers

1

Garden veggie burgers

2

Cut zucchini into large chunks. Seed and cut pepper into large chunks.

Garden veggie burgers

3

Drain and rinse chickpeas

Garden veggie burgers

4

For quick prep, shred zucchini, bell pepper, and chickpeas with the smallest opening of your food processor. You can also dice the veggies and chickpeas or chop with a food chopper.

Garden veggie burgers

5

Again, shred or chop your veggies and chickpeas into small pieces.

Garden veggie burgers

6

Combine shredded veggie chickpea mixture in a wide pan. Cover and cook over medium heat, just 5-7 minutes, until chickpeas are soft.

Garden veggie burgers

7

When mixture starts to brown and stick to the pan, you're ready.

Garden veggie burgers

8

Add the brown rice flour and cook just 1 minute, until you don't see any more white.

Garden veggie burgers

9

Remove veggie mix from the pan and transfer to a mixing bowl. Add the peas, basil, chives, and salt. Stir well to combine. Taste to adjust seasoning.

Garden veggie burgers

10

Scoop mixture out into burger shapes: 1/2 cup for full-sized burgers, 1/4-cup for sliders. Place about 1/2 inch apart on a pan lined with a nonstick baking pad or parchment paper. Bake at 350F for 30-40 minutes.

Garden veggie burgers

11

Flip about 20-25 minutes through cooking.

Garden veggie burgers

12

Serve with Roasted Red Potatoes and Apple Ketchup

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